If you're like me, when you see the word "vegan" in a recipe, you think "yuck", ignore it, and go back to perusing other eggy/meaty/milky/cheesy recipes. However, in the baking world, vegan recipes tend to cut lots of fat and guilt out of cookies and cakes and other yummy treats. I finally got over my vegan-phobia and tried a chocolate cupcake recipe and you know what? They were pretty good! These little cupcakes are so moist and fluffy, you don't even notice their veganness. Plus they're so light, you can splurge on a rich frosting. I opted for a cream cheese frosting from my favorite blogger's cookbook, Joy the Baker. What better way to prepare for bathing suit season than eating yourself skinny with cupcakes? Okay, so there's some yoga involved, but mostly cupcakes :)
Skinny Vegan Chocolate Cupcakes
Serving Size: 1 Cupcake
WW PointsPlus Value: 2
1/2 cup buttermilk, lowfat
1/2 cup white whole wheat flour
2 Tablespoons cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
1/4 cup brown sugar, packed
1/4 cup apple sauce, unsweet
1/2 teaspoon vanilla extract
Directions:
Preheat oven to 350 degrees. Line a 6-muffin tin with cupcake liners. Combine all ingredients in a large bowl and distribute evenly into liners. It will be a little runny, but don't worry, they'll come out nice and fluffy.
Bake for 18-20 minutes or until a toothpick comes out clean. Let cool for 15 minutes, then frost and devour!
Skinny Cream Cheese Frosting
Adapted from the Joy the Baker Cookbook
Serving Size: 1 teaspoon
WW PointsPlus Value: 1
2 oz 1/3 less fat cream cheese, softened
2 Tablespoons light butter
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
Directions:
Beat all ingredients until creamy. Apply to cupcakes and refrigerate any leftovers. Sneak to the fridge at midnight and eat the leftover frosting.
No comments:
Post a Comment